my favorite spinach artichoke dip

Okay fine, you got me, I *did* have to google when the Super Bowl would be on TV (off by an entire month, btw). And despite the fact that it will be playing on the monstrosity of a TV my husband recently purchased without my permission (him: “but babe, how else am I gonna use my NBA league pass?!?” me: aggressive side-eye), I will likely not be watching it. But hey, I’ll pop in for J-Lo’s performance, which I know she’ll slay, and I am looking forward to catching some of the commercials. That totally counts!

To be fair, I’m from a state that is home to exactly zero professional sports teams, so I wasn’t raised watching Super Bowl Sunday, and I never really caught on otherwise. The last time a Super Bowl was relevant to me was back in 2010 when I lived in New Orleans and the Saints won for the first time ever...during Carnival season. The entire city was more lit than I’ve ever seen it, with a celebration every single day like it was Mardi Gras day for a month straight. There was actually a special victory parade called “Lombardi Gras” and guys, it was bananas. Pretty sure I didn’t even realize I was registered for Taxation Law at 8AM on Mondays, Wednesdays, and blessed Fridays that semester until close to the end of February. Though I did manage to sneak out with a low B thanks to my guardian angel/lucky star/who even knows/law school was a blur/prayer hand emoji...but I digress. Where were we? Ah yes, the Super Bowl is happening this Sunday. 

My guess is that many, if not most, of us gathered around ye old Umami For Days dot com are more concerned about the snacks than anything else. (Related: have we all seen this SNL skit about it? The sticky hand on the fridge gets me every time.) So if you’re in charge of making an appetizer to bring to a party or even a whole spread to host your own get-together, may I humbly recommend for your consideration the best spinach artichoke dip I’ve ever eaten. 

Pardon the superlative, I personally find it really annoying when food blogs describe every recipe as “zomg literally the best ever,” so I don’t use it lightly. This dip genuinely checks all of the spinach artichoke boxes for me. It’s decadent and creamy, overwhelmingly cheesy but not the least bit greasy, has heaps of spinach without implying some secret attempt to be virtuous (we can serve the salad separately, you know?). Its consistency is that of perfect spreadability for enjoying on tiny little toasties, and most importantly, it has just the right amount of artichokes, by which I mean that they play the supporting role, not the second lead. (Is that just me? You can and should add more if they’re your jam, do you!) It preps easily ahead of time - just follow steps up until baking, cover, and refrigerate until you’re ready - and, once cooked, weathers a sustained sit out on the appetizer table without turning into something unappetizing or inedible.

Though if I’m being honest, I rarely make this dip for a crowd because, quite frankly, I’m not very good at sharing it. Typically I make it to snack on when a friend comes over for dinner (since, yeah I said 7pm, but we def won’t be eating until 9 at the earliest, oops). Sometimes, because I am lowkey a heathen but also a grown ass woman who can do whatever she wants, I make it on a Sunday and pretend like I am “meal prepping,” when what I’m actually doing is eating dip for two out of my three meals that day and stashing the rest in the fridge to snack on for the rest of the week. LOL. That sounds even more raggedy in writing than it does when I say it aloud. What can I say? I’m exceedingly fond of this dip. I’m also glad to have been wrong about the Super Bowl being in March, because I’ve been waiting for a good time to share this recipe. Put it on your menu! I hope you love it too.

PS - peep these sausage balls, cheese straws, gooey butter bars, and this peanut butter snacking cake for more shareable goodies. 

Spinach and Artichoke Dip, adapted very slightly from Mel’s Kitchen Cafe

1 1/2 cups half-and-half or milk
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper 
8 ounces cream cheese, softened
Couple dashes of hot sauce (like Louisiana, Crystal, or Tapatio)
1/2 cup freshly grated Parmesan cheese
4 to 6 ounces freshly grated muenster cheese*
1 (15-ounce) cans artichoke hearts, drained and coarsely chopped
16 to 20 ounces frozen, chopped spinach, defrosted and squeezed dry**
Toast triangles, sliced baguette, crackers, and/or veggies for serving

Notes:
*Mozzarella, Monterey Jack, or even Pepper Jack cheeses all work here too, but I genuinely cannot overstate how perfect the muenster is here. The element of nuttiness it brings is, as Paris Hilton would say, beyond.
**Whenever I plan on buying a 16 oz bag of spinach, I only find it available in the 10 oz frozen blocks, and vice versa. Thus, this range is my effort to avoid recommending 1.5 blocks of frozen spinach. If you use the larger amount go with the higher amounts of cheese. If you add the smaller amount of spinach and it already looks like enough spinach for your taste, bag the rest and refreeze. Let the spirit (and the photos above) guide you, it’s meant to be creamy and decadent.

Directions:
Preheat the oven to 350 degrees. Lightly grease a 2-quart baking dish.

In a large microwave-safe bowl, whisk together the half-and-half (or milk), flour, garlic powder, salt and pepper. Microwave in 1-minute intervals, whisking after each minute, until the mixture has thickened to coat the basket of a spoon, about 4-5 minutes. 

Add the cream cheese and hot sauce mix until well combined and almost no lumps remain. (I find this easiest to do by adding it a third or half of the block at a time and stirring after each addition until it has mostly melted.) Taste a small spoonful and add more salt, pepper, or hot sauce to taste. Add the remaining cheeses, then the artichokes and spinach, crumbling the spinach in your hands to avoid clumping. Mix until all of the ingredients are evenly coated with béchamel and there are no large clumps of cheese or spinach. 

Transfer mixture to the prepared pan. Bake for 25-30 minutes until bubbling and golden on top. Serve warm or at room temperature with mini toasties or your favorite dip fixings.